A range of cuts that you quite often will not find in your local supermarket. We really hope that you try some of them - we have tried to provide some recipe suggestions, to encourage you to have a go!

The Bulgins of Beatbush Farm have a passion for farming that has really benefitted their sheep flock. They searched long and hard for the right breed, going across to France in the end to buy from a retired Englishman in the South West. This French breed are not restricted to the British breeding season, ensuring that Beatbush can produce new season lamb all year round for your enjoyment.

Bridget B's prefer to use rare breed pig breeds as they finish to a high standard, therefore, the eating quality is very high. More importantly, creating a demand for breeds like the British Lop, saddleback and Gloucester Old Spot, helps to ensure they don't become extinct.

Their veal is a high quality, high welfare product that comes from unwanted bull dairy calves. If their calves were not reared by Jon & Vicky, they would be disposed off at 1-2 days old. In doing, so they solve a major problem for dairy farmers by using an inevitable by-product of their industry.

Their case has recently been highlighted by Jimmy Doherty in his Channel 4 documentary series, who says: "If we eat rosé veal, everyone’s a winner: the calf, the farmer and the consumer.”